Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture.
- Published in:
- Journal of Dairy Research, 2023, v. 90, n. 2, p. 182, doi. 10.1017/S0022029923000328
- By:
- Publication type:
- Article
Works by Chandrapala, Jayani
Results: 52
1
2
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review.
- Published in:
- Journal of Dairy Research, 2020, v. 87, n. 4, p. 501, doi. 10.1017/S0022029920001107
- By:
- Publication type:
- Article
3
Behaviour of lactose with the presence of lactic acid and Ca as affected by pH.
- Published in:
- Journal of Dairy Research, 2017, v. 84, n. 4, p. 484, doi. 10.1017/S0022029917000553
- By:
- Publication type:
- Article
4
Minimising generation of acid whey during Greek yoghurt manufacturing.
- Published in:
- Journal of Dairy Research, 2017, v. 84, n. 3, p. 346, doi. 10.1017/S0022029917000279
- By:
- Publication type:
- Article
5
Novel trends in engineered milk products.
- Published in:
- Journal of Dairy Research, 2016, v. 83, n. 3, p. 268, doi. 10.1017/S0022029916000479
- By:
- Publication type:
- Article
6
Lactose behaviour in the presence of lactic acid and calcium.
- Published in:
- Journal of Dairy Research, 2016, v. 83, n. 3, p. 395, doi. 10.1017/S0022029916000315
- By:
- Publication type:
- Article
7
Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios.
- Published in:
- Journal of Dairy Research, 2015, v. 82, n. 2, p. 135, doi. 10.1017/S0022029914000739
- By:
- Publication type:
- Article
8
Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication.
- Published in:
- Journal of Dairy Research, 2014, v. 81, n. 2, p. 238, doi. 10.1017/S0022029914000132
- By:
- Publication type:
- Article
9
Influence of ultrasound on chemically induced gelation of micellar casein systems.
- Published in:
- Journal of Dairy Research, 2013, v. 80, n. 2, p. 138, doi. 10.1017/S0022029912000696
- By:
- Publication type:
- Article
10
Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders.
- Published in:
- Journal of Dairy Research, 2011, v. 78, n. 2, p. 226, doi. 10.1017/S0022029911000070
- By:
- Publication type:
- Article
11
The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk.
- Published in:
- Journal of Dairy Research, 2010, v. 77, n. 3, p. 257, doi. 10.1017/S0022029910000026
- By:
- Publication type:
- Article
12
Bioactive compounds and digestible starch variability of rice, maize, green gram, and soy grains with different levels of germination.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 12, p. 9273, doi. 10.1111/ijfs.17558
- By:
- Publication type:
- Article
13
Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8540, doi. 10.1111/ijfs.17306
- By:
- Publication type:
- Article
14
Investigating the impact of boiling and pressure cooking on resistant starch levels in food.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3907, doi. 10.1111/ijfs.17138
- By:
- Publication type:
- Article
15
Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 1037, doi. 10.1111/ijfs.16871
- By:
- Publication type:
- Article
16
The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3948, doi. 10.1111/ijfs.15012
- By:
- Publication type:
- Article
17
Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 897, doi. 10.1111/ijfs.14737
- By:
- Publication type:
- Article
18
Ultrasonic Processing for Dairy Applications: Recent Advances.
- Published in:
- Food Engineering Reviews, 2015, v. 7, n. 2, p. 143, doi. 10.1007/s12393-014-9105-8
- By:
- Publication type:
- Article
19
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.
- Published in:
- Food Reviews International, 2024, v. 40, n. 10, p. 3816, doi. 10.1080/87559129.2024.2374810
- By:
- Publication type:
- Article
20
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage.
- Published in:
- Food Reviews International, 2024, v. 40, n. 9, p. 2940, doi. 10.1080/87559129.2024.2309593
- By:
- Publication type:
- Article
21
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review.
- Published in:
- Food Reviews International, 2024, v. 40, n. 2, p. 814, doi. 10.1080/87559129.2023.2204137
- By:
- Publication type:
- Article
22
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review.
- Published in:
- Food Reviews International, 2023, v. 39, n. 3, p. 1462, doi. 10.1080/87559129.2021.1934006
- By:
- Publication type:
- Article
23
Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review.
- Published in:
- Food Reviews International, 2023, v. 39, n. 2, p. 772, doi. 10.1080/87559129.2021.1928182
- By:
- Publication type:
- Article
24
Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing.
- Published in:
- Food Reviews International, 2013, v. 29, n. 1, p. 67, doi. 10.1080/87559129.2012.692140
- By:
- Publication type:
- Article
25
Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound.
- Published in:
- Foods, 2025, v. 14, n. 4, p. 685, doi. 10.3390/foods14040685
- By:
- Publication type:
- Article
26
The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 3016, doi. 10.3390/foods13183016
- By:
- Publication type:
- Article
27
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2489, doi. 10.3390/foods13162489
- By:
- Publication type:
- Article
28
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions.
- Published in:
- Foods, 2024, v. 13, n. 10, p. 1517, doi. 10.3390/foods13101517
- By:
- Publication type:
- Article
29
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 263, doi. 10.3390/foods13020263
- By:
- Publication type:
- Article
30
Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4397, doi. 10.3390/foods12244397
- By:
- Publication type:
- Article
31
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4404, doi. 10.3390/foods12244404
- By:
- Publication type:
- Article
32
Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3093, doi. 10.3390/foods12163093
- By:
- Publication type:
- Article
33
The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2844, doi. 10.3390/foods12152844
- By:
- Publication type:
- Article
34
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
- By:
- Publication type:
- Article
35
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 2999, doi. 10.3390/foods11192999
- By:
- Publication type:
- Article
36
Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1613, doi. 10.3390/foods11111613
- By:
- Publication type:
- Article
37
Casein Micelles as an Emerging Delivery System for Bioactive Food Components.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1965, doi. 10.3390/foods10081965
- By:
- Publication type:
- Article
38
Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 258, doi. 10.3390/foods10020258
- By:
- Publication type:
- Article
39
Feasibility of Spray Drying Concentrated Acid Whey After Nanofiltration.
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1505, doi. 10.1007/s11947-018-2118-1
- By:
- Publication type:
- Article
40
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 556, doi. 10.1007/s11947-013-1072-1
- By:
- Publication type:
- Article
41
Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 9, p. 597, doi. 10.3390/gels8090597
- By:
- Publication type:
- Article
42
Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation.
- Published in:
- Food Frontiers, 2024, v. 5, n. 3, p. 1240, doi. 10.1002/fft2.383
- By:
- Publication type:
- Article
43
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2023, v. 63, n. 23, p. 6069, doi. 10.1080/10408398.2022.2027339
- By:
- Publication type:
- Article
44
Post-Harvest Operations to Generate High-Quality Medicinal Cannabis Products: A Systemic Review.
- Published in:
- Molecules, 2022, v. 27, n. 5, p. 1, doi. 10.3390/molecules27051719
- By:
- Publication type:
- Article
45
Changes in physicochemical and surface characteristics in milk protein powders during storage.
- Published in:
- Drying Technology, 2022, v. 40, n. 3, p. 638, doi. 10.1080/07373937.2020.1824189
- By:
- Publication type:
- Article
46
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage.
- Published in:
- Drying Technology, 2021, v. 39, n. 15, p. 2119, doi. 10.1080/07373937.2020.1755978
- By:
- Publication type:
- Article
47
Storage stability of powdered dairy ingredients: a review.
- Published in:
- Drying Technology, 2021, v. 39, n. 11, p. 1529, doi. 10.1080/07373937.2021.1910955
- By:
- Publication type:
- Article
48
Production and characterization of infant milk formula powders: A review.
- Published in:
- Drying Technology, 2021, v. 39, n. 11, p. 1492, doi. 10.1080/07373937.2020.1767645
- By:
- Publication type:
- Article
49
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 7, p. 635, doi. 10.3390/fermentation9070635
- By:
- Publication type:
- Article
50
Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 71, doi. 10.1111/1471-0307.12393
- By:
- Publication type:
- Article